Category: In the Kitchen

Thanks to your recommendation, Inner Oasis has just unpacked and shelved a group of cute, clever and well-priced kitchen gadgets from New Soda in Great Britian.

The Sinkstation from New Soda

The Sinkstation – a food preparation Colander, fits nicely into any rectangular sink allowing water to flow through while catching peelings, seeds, stems, or the blueberry escaping from your hands as you work.

Bit Pots are stack-able pots that fit in the shelf of your frig.

Stackable bit pots fit on your frig shelf

Great for those to take lunches to school or work. Talk about space saving and clever! Warning: Don’t try to carry liquids in these and no microwaving, Please.

Is the print on those directions (or contents) getting smaller and smaller?

Frig Magnet – within easy reach

We’e got the perfect answer. New Soda’s Frig Magnet. Two magnets on the back of the handle hold it on the side of you frig within easy reach. 2 x optical magnification, 4 x effective magnification. Wipe clean with a damp cloth – no dishwasher on this one.

Herb Scissors right in the pot and waiting.

Spring is on the way – here’s a bright idea for those who like to grow their own herbs. The Love Herb (herb scissors) slide into a case that goes right in to the pot beside the herb you are cutting. Take it to the sink with you to wash the herbs and use the stripper in the handle. Wipe scissor blades with clean damp cloth before putting your Love Herbs back into the pot.

The Just So measures one serving of speghetti

Never sure how much spaghetti or rice to cook? New Soda’s Just So is the answer. Weighted to it won’t tip over, the Just So holds 1/2 cup of rice in the base or one serving of spaghetti in the top. When it’s not busy measuring, it’s a bright colored, clever way to hold items you’ll need in a hurry. Right now mine is holding those pills I have to take before I go to bed tonight. I won’t forget this time!

Well, I had started a blog to post about the upcoming eclipse, but I didn’t finish it.

So here we are, riding that eclipse energy of change right up to the change of seasons and the upcoming Autumnal Equinox. “The equinox occurs on Friday Sept. 22nd at 1:02 pm (West Coast). The sun will rise and set exactly in the east and west. It will move in a laser-straight line across the sky. It’s a time of precision and a good time to contemplate the idea of equality.”*

Fall has always been my favorite season. The changing colors are glorious! The busy-ness of summer slows down, the very air smells different and turns cool and crisp, the harvest of the gardens, fields and orchards comes to a celebratory finish.

In the shop we have a versatile Food Mill and a Vegetable Chopper to help with your preserving and cooking. Some wonderful Gardener’s Salve to refresh your hands after harvesting or cleaning up your yard. And beautiful stone or salt candle holders to warm your home.

Here at Inner Oasis we carry a variety of products. We have two distinct groups of items: Metaphysical and Kitchenware.

We are often asked why we have two seemingly diverse sections. “Why aren’t you just a New Age Metaphysical store? Why don’t you just sell kitchen and household items?”

The usual answer is that we like to have a little something for a broad range of people.

The other day I was talking to someone I hadn’t seen in awhile and I mentioned that I am now working at a shop on Third Street called Inner Oasis. She was intrigued by the name and wanted to know what we sell. So I gave the usual answer – “We sell metaphysical items and kitchenware”. She said -“So, your store nourishes the body and the spirit.”

I loved her response! It was so simple, so direct and so Right! I don’t know why that hadn’t occurred to me, but it didn’t. That said, it will be my response from now on.

At Inner Oasis we aim for a relaxed, healing environment. We carry gifts for the soul, items to inspire and tools to help.

The goal of our kitchenware is help make cooking healthier and easier. In particular, the Lekue Products for the microwave, save more nutrients by using less water and shorter cooking times. And on these hot summer days, spending less time with the oven and/or stove heating up the kitchen is a great bonus!

ChicWrap is professional grade Parchment Paper, Plastic Wrap and Foil. Each roll comes in it’s own refillable dispenser that is made to sit right on your counter, as well as fitting in a drawer!

Each roll includes a starter-edge to initially insert through the slot in the dispenser. Four rubber feet are attached to the bottom of the box for stability. The box is reusable. And Yes, we carry the individual rolls for refills.

The Plastic Wrap is Professional Grade wrap that is BPA free and FDA approved. It is used by professional chefs around the world. It is stronger, has better stretch and provides unmatched cling for sealing in freshness. The dispenser comes with one 250 roll of plastic wrap.

The Foil is professional grade HTS (Heavier, Thicker, Stronger) aluminum foil. It is moisture-proof, grease-proof and odor-proof and is made to withstand high heat and extreme cold with unmatched strength and quality. Perfect for everything from grilling to freezer storage. The dispenser comes with one 25 foot roll of aluminum foil.

The Culinary Parchment Paper is non-stick and seals in nutrients and enhances food’s natural flavors while eliminating the need for synthetic cooking sprays. Culinary Parchment products are not only 100% biodegradable, but they are also FSC and Kosher certified. The dispenser includes a 41 foot roll of parchment paper.

So far, I have had the most experience with the Parchment Paper. I had run out of the brand I was using and wanted to give this one a try. I use parchment paper to line my cake pans, and cookie sheets and to layer in between items for freezing. This Parchment Paper handles well and freezes well. It does not get soft and soggy and does not stick to the food.

Another way I use Parchment Paper is to make little packages of cut up bananas to freeze for smoothies. I dice the bananas ahead of time, wrap them in the Parchment Paper and then I can put several little packages of bananas in one freezer bag, ready to pull out and use anytime.

ChicWrap makes a great gift for the baker, the person who likes to BBQ, for newlyweds, for housewarmings and many other occasions.

Preheat over to 450 and make sure the rack is near the bottom of the oven (prefer one up from bottom) Whisk together eggs and milk, add salt sugar and flour and mis thoroughly. Small lumps are ok. Add butter and stir to combine. Divide the batter among the wells of your USA Popover Pan. Bake at 450 for 20 minute. Then, wihout opening the oven door, reduce the oven temp to 350 and bake an additional 10 to 15 min. If the popovers are browning too much on the top, place a rack at the top of the oven and place a cookie sheet on top to shieldtops. Once done, remove from oven and slit the tops with a shapr knife to release steam. Serve immediately.

Mix sourdough starter and butter. Add flour a little at a time and mix until dough is tiff. Cover and set aside 8 to 35 hours.

Preheat over to 35o. Add baking soda, salt and paprika to dough. Knead well to incorporate. Grease a cookie sheet. Using a rolling pin roll dough to 1/8 to 1/4 inch thick. The thinner the cracker the faster it will bake.

Sprinkle coarse grain salt over the rolled-out cracker dough. Use a pizza cutter to cut into squares or triangles. Bake 10 min. If crackers are still soft, continue to bake, checking every 5 to 10 minutes. Bake time is usually 15 to 30 minutes.

Mix thoroughly 1/2 C Flour and 1/2 C filtered Water. Cover with a cloth and leave in a warm place overnight. After 24 hours mix in 2 Tbs flour plus 2 Tbs filtered water every day. When starter is bubbly, it’s ready to use in baked goods. Refrigerate when not in use.

For advanced sourdough starter care (after the initial bacterial colonies are established – about a week), discard half (or use for baking) and replace with fresh water and flour to prevent the yeast from starving due to overpopulation.

9 or 10 inch spring form pan Try the Lekue silicone spring form! A large roaster or baking dish for the water bath.

Method

Remove the cream cheese from the frig and set on the counter to warm while you make the crust.

Heat oven to 350 degrees.. move the rack to the lowest position.

Rub the sides and bottom of the pan with a pat of butter. Wrap the pan in foil by placing two large pieces of foil on the counter in a cross. Set the spring from in the center; fold the edges of the foil up around the sides of the pan (for the water bath step).

Crush the graham crackers in a food processor (a bag and rolling pin will do) until you have fine crumbs ( 1 1/2 to 2 C). Melt 5 Tbs butter in the microwave and mix into the crumbs blending thoroughly. Add water by the TBS if needed to create a mixture that holds together. Transfer to spring from and press evenly in place with the bottom of a glass. Bake 8 to 10 minutes until crust is starting to brown on the edges. Set aside to cool on a rack.

Mix the warmed cream cheese, sugar, cornstarch and salt with a mixer at med-low speed until the mixture is creamy, Scrape down the sides of the bowl and beaters with a spatula.

Mix in the sour cream, lemon juice and vanilla beating a med-low speed until creamy. Scrape the sides of the bowl and beaters.

One at a time mix in the eggs and the yolk at med-low speed. Mixture will look crumbly at first but will blend as the eggs are mixed in. Scrape the bowl and beaters. Remove the beaters and stir the mixture by hand making sure that all ingredients are incorporated. Mixture will be thick, creamy and silky. Pour the batter over the cooled crust (must be cool enough to comfortably touch) and smooth evenly.

Bring 2 or 3 cups of water to a boil. Place the foil wrapped spring form into the roaster and pour boiling water around it until the water is just below the top edge of foil.

Bake at 350 degrees for 50 to 60 minutes. NOTE: 10 inch pans will bake in 50 to 55 minutes, 9 inch pans will bake in 55 to 60 minutes. The cheese is done when the outer two to three inches look slightly puffed and set, but the inner circle is still moist. There should be no cracks.

Run a knife around the edge of the cake: leave in the oven in the water bath for about an hour. Remove the cheese cake from the water bath and and place on a cooling rack. Again, run a knife around the edge of the pan (cake sticking to the edges will cause cracks). Cool completely, then place in the frig to chill.

Remove from frig about 30 min before serving; remove spring form. Top the cake just before serving:

Combine the berries, sugar and lemon juice saucepan over med heat. Stir occasionally breaking down some of the larger berries with a spoon. Simmer until berries are slightly soft and juice begins to form. Add cornstarch and quickly stir. Turn up the heat stirring constantly until sauce reaches desired thickness. Will store in frig up to one week.

Options..crust may be made with any crushed cookie including gluten free gingersnaps, chocolate wafers, butter cookies. etc.